Black Sesame Pudding
Heukimja pudding is a chilled dessert made by warming milk and heavy cream on low heat with black sesame powder to extract its flavor, then setting the mixture with gelatin. The key to a silky consistency is stopping the heat when tiny bubbles appear at the edge of the pan, well before a full boil, which would cause the fat to separate. After seasoning with sugar and salt and straining once to remove any gritty particles, the liquid is divided into cups and refrigerated for at least two hours until set. A light dusting of black sesame powder on top before serving adds a visual accent and an extra layer of roasted, nutty fragrance.
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Instructions
- 1
Sprinkle gelatin over cold water and bloom for 5 minutes.
- 2
Warm milk, cream, sugar, and salt in a saucepan over low heat.
- 3
Sift in black sesame powder and whisk until smooth.
- 4
When tiny bubbles appear at the edge, turn off heat and dissolve the bloomed gelatin.
- 5
Strain once, divide into cups, and cool at room temperature.
- 6
Chill for at least 2 hours, then finish with a light dusting of sesame powder.
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